It’s summer. No matter what the cloudy, dreary, often rainy, North East Pennsylvania weather has been showing you, it’s still amazing summer time! And with Summer comes bucket loads of fresh zucchini out of our gardens.
Not my garden mind you. I was sadly too caught up in end of school year activities, like co-running our school play that I wrote and helping move the school to a new location, to worry about starting a creative garden. Not happy with myself. Thankfully both my parents and in-laws have thriving gardens that I can steal from. Bwahaha!
Zucchini seems to be the vegetable (or fruit, whatever) that comes to us in over abundance. So because of that I like to create different recipes that will use it up in great quantity. Enter my star ingredient for dinner! *cue music*
So, now what to make? Well, I was in the mood for the type of zucchini bake I’ve had in the past that used Bisquick in the batter. I’ve heard it called zucchini pie, zucchini squares, zucchini bake, and zucchini quiche. You decide what you want to call it! Anyway, I prefer making dishes from scratch verses using mixes so I know exactly what is going into my food.
In searching for a good recipe under these various names and conditions I came up with zero that I truly loved. So I decided to create my own. I also added a surprise ingredient that did actually come from my near empty garden (because it’s a perennial); mint!
The form of mini quiches was chosen because they look so much more decadent & encourage portion control. But who am I kidding? I didn’t eat one last night, I ate three and am not ashamed!!
These are a few of the ingredients I used. Note the almond cheese. Andrew and I are on a “eating less dairy” kick so I decided to try out the almond cheese in the recipe. Didn’t miss the dairy AT ALL! We didn’t even notice the difference. It’s not for everyone I realize, so you can use any kind of cheese you wish.
Please take notice of how full I made them. This was the perfect amount for them not spilling out all over the oven.
Hot and so ready to get in our bellies! A delightful golden brown.
Mmmmm! They are firm enough to stand on a plate, but soft and moist on the inside. Now it’s your turn to make them!
Mini Crustless Zucchini Quiches
3/4 cup White Whole Wheat Flour
1 Tbsp. Baking Powder
1 tsp. Sea Salt
1 Tbsp. Organic Sugar
1/2 tsp. Black Pepper
1 Medium Onion, Diced
2 Medium Zucchini, or 4 cups, Shredded
1 cup Cheese (Monerary Jack or Cheddar is best, I used Monterary Jack styled Almond cheese)
3 Cloves Garlic, Minced
3 Tbsp. Olive Oil
1/4 cup Fresh Mint, Chopped (can also use Basil or Chives)
Preheat over to 375 degrees.
Spray 2 muffin tins with non-stick cooking oil spray. If large muffins, this recipe makes 9 – 10. If using regular sized muffins this recipe makes 18 – 24.
Stir first 5 ingredients together in a large mixing bowl. Add onions, zucchini, cheese, garlic and herbs. Stir to combine.
In a separate small bowl whisk together eggs for 30 seconds. Add them to the rest of ingredients and stir just enough to incorporate.
Using an ice cream scooper, spoon batter into prepared tins. Fill until 1/4 of an inch from brim. Bake until the outside is golden brown. Cook time varies from 20 – 30 minutes. Just check it every 2 minutes after it has been in the oven for 20 minutes.
When done, use a butter knife to loosen the edges then flip pan over onto a plate to release the quiches. Serve warm and enjoy! 🙂